German Sauerbraten Recipe (2024)

FAQs

What cut of meat is sauerbraten made of? ›

Sauerbraten is a German roast of marinated meat, traditionally beef. Since it's generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.

If it has turned out a little too tough (possibly the temperature was too high or it cooked too long), slice the meat perpendicular to its natural separations. It won't look as pretty on the plate, but will immensely help the tenderness.

Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩]) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally.

Other regional varieties include Swabian, Franconian, Thuringia, Saxon, and Westphalian. Historically, horse meat was used to make Sauerbraten. However, today beef or venison is most often used. Variations also include Sauerbraten of pork (known as Pepse) and turkey.

The average annual meat consumption is 59.7 kg (132 lb) per person. The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria.

This meal has a heavy ingredient list which means it is packed with protein, carbohydrates and micronutrients. Two vegetables that deliver a vast number of vitamins and minerals are carrots and celery.

Do not overcook, as you want it to slice in firm, but tender, slabs. Remove meat from the pot and set aside. Put two baskets of pearl onions with skins into boiling water for five minutes. You can do this at any time.

Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. Once the proteins are broken by acid, one loose protein can bond with another and trap liquid in the meat, making it juicy and tender. Yay!

noun. sau·​er·​bra·​ten ˈsau̇(-ə)r-ˌbrä-tᵊn. : oven-roasted or pot-roasted beef marinated before cooking in vinegar with peppercorns, garlic, onions, and bay leaves.

Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

What is the most eaten food in Germany? ›

Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!

Wine Pairing: With Sauerbraten, opt for a Riesling from Germany to complement the sweet and sour notes. For roast goose, a medium to full-bodied red wine such as Spätburgunder (Pinot Noir) or a rich Riesling can be an excellent choice.

Usually beef, such as a boneless beef chuck roast, a rump roast, or a top round roast is used for sauerbraten. Originally, horse meat was used, but that isn't common now-a days. However, a pork roast, venison, or lamb are sometimes used for this marinated german-style pot roast.

Among the favorites in German cooking are potatoes, various types of cabbage, carrots, spinach, peas, asparagus, beans, tomatoes, cucumbers, and various types of salads. Onions are mainly served with meat dishes or as ingredients in many recipes. Sauerkraut is also a favorite throughout Germany.

Fat is a key part of a meat's flavor and tenderness; the more, the better. So, while both these cuts are classified as extra lean, the rump's relatively higher fat levels make for a slightly better-tasting cut.

Chuck Meat

The beef chuck cut comes from the animal's upper shoulder and lower neck. Steaks and roasts come from this area. Because the shape of the shoulder bone looks like a seven, chuck steaks are known as 7-bone steaks. Chuck roasts are somewhat fattier than cuts from other parts of the body.

ribeye roast (Prime RIb)

The Prime Rib, the classic holiday roast. With its rich, beefy flavor, you can't go wrong.

Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor.